Andrew Jones Uses the G-29 Fish Slicer to Cook up a Pan-roasted Fillet of Wild Halibut

Chef : Andrew Jones - Chamberlain's of London

Born into a family of Chefs on the Essex coast, Andrew became the 21st Roux Scholar in 2004. He has since taken his award-winning skills to Chamberlain’s restaurant at Leadenhall Market in Central London where he can be found creating modern and sophisticated seasonal menus that get the best out of the finest fish and seafood the British Isles has to offer.

This month, Andrew uses the G-29 Fish Slicer to cook up a pan-roasted fillet of wild halibut.